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Black Bean Bowls

with Carrot Poblano Quinoa & Spicy Ranch Dressing

dinner

Quick and Easy Gluten-Free High-Protein Mexican Grain Bowl Beans/Legumes Dinner Avocado Black Beans Carrot Lime Quinoa Tomatoes
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
740
FAT
33g
CARBOHYDRATES
83g
PROTEIN
25g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 2 carrots
  3. 1 poblano pepper
  4. 1 garlic clove
  5. 4 oz grape tomatoes
  6. 1 avocado
  7. 1 lime
  8. 13.4 oz black beans
  9. 1 tsp Alamo chili seasoning
  10. 2 tsp hot sauce
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Roast the carrots and poblano pepper

Peel and dice the carrots. Deseed and dice the poblano pepper. Place the diced carrots and diced poblano pepper on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the vegetables are tender and browned in places, 15 to 18 minutes.

3
Prepare the produce

Peel and mince the garlic. Halve the grape tomatoes. Halve the avocado, remove the pit, and dice the flesh. Juice the lime.

4
Cook the black beans

Drain and rinse the black beans. Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the black beans, Alamo chili seasoning, and ½ cup water. Bring beans to a simmer and cook until slightly thickened, 2 to 4 minutes. Sprinkle with salt and pepper, and add just half the lime juice.

5
Finishing touches

Fluff the cooked quinoa with a fork and add the roasted vegetables and remaining lime juice. Taste, and add salt as necessary. Add the ranch dressing and hot sauce to a small bowl. Whisk the spicy ranch dressing until smooth.

6
Serve

Divide the cooked black beans and carrot poblano quinoa between large bowls. Top with halved grape tomatoes and diced avocado. Drizzle with spicy ranch dressing. Dig in!